I’ve been baking gingerbread cookies since before I could reach the counter without a step stool. There’s just something magical about that warm, spiced aroma filling the kitchen while a winter playlist hums in the background. And if you’re anything like me, you’ll agree that decorating them—whether with neat precision or chaotic joy—is half the fun. This isn’t just any gingerbread cookie recipe. It’s the best gingerbread cookie recipe I’ve held onto through decades of family traditions, kitchen messes, and last-minute cookie swaps. It makes just enough for two cookie sheets, which I find is the sweet spot between ‘not enough’ and ‘too many to frost.’ And the dough? Smooth, spiced, and not too sticky—just what you need for the perfect gingerbread man cookies recipe (or woman, or dinosaur—no judgment). Whether you’re dusting off your cookie cutters, hunting down that lost bottle of molasses, or just craving something nostalgic with a side of joy, this gingerbread dough recipe is where it’s at. So skip the store-bought stuff, toss on an apron, and let’s roll. We might even earn a spot on Santa’s nice list.
Table of Contents
- 1) Key Takeaways
- 2) Easy Gingerbread Cookies Recipe
- 3) Ingredients for Gingerbread Cookies
- 4) How to Make Gingerbread Cookies
- 5) Tips for Making Gingerbread Cookies
- 6) Making Gingerbread Cookies Ahead of Time
- 7) Storing Leftover Gingerbread Cookies
- 8) Try these desserts next
- 9) Gingerbread Cookies
- 10) Nutrition
1) Key Takeaways
Warm spice meets a soft center and a light snap on the edge. I keep the dough simple and steady. You get tidy shapes and neat bakes.
The recipe fits busy days. Mix the dough. Chill it. Cut and bake. Kids help. Friends nibble. The tray comes back empty.
I am Linda at Cook Daily Recipe at https://www.cookdailyrecipes.com. I test. I taste. I share what works in a home kitchen.
2) Easy Gingerbread Cookies Recipe
I love gingerbread cookies for the way the scent fills the house. Gingerbread cookies carry simple joy to the table. The dough rolls clean. The cutters glide. The tray slides in. Then the room turns cozy.
This easy batch works for weekday baking. A bowl. A whisk. A short chill. You get cutout gingerbread cookies that hold neat edges. The glaze sits smooth. The colors pop. Kids jump in and the mess stays friendly.
On Cook Daily Recipe I keep steps close and clear. I lean on pantry basics and steady heat. You get classic gingerbread cookie flavor with warm spice and mellow molasses. I share swaps for dairy and a tidy plan for cleanup.
3) Ingredients for Gingerbread Cookies
All purpose flour gives structure and a soft bite when mixed with fat and molasses.
Unsalted butter brings a tender crumb and a gentle shine on the baked surface.
Brown sugar adds caramel notes and helps the dough hold its shape during baking.
Molasses sets the deep color and the classic taste people expect in spiced cookies.
Egg binds the mixture so the dough rolls smooth and cuts clean.
Ground ginger leads the flavor with warm heat in every bite.
Cinnamon and cloves round the spice blend with a cozy finish.
Baking soda and salt lift the crumb and balance the sweet notes.
4) How to Make Gingerbread Cookies
step 1. Cream butter with brown sugar in a large bowl until light and even. The mix should look soft and airy.
step 2. Whisk in molasses and egg. The color turns deep and the texture turns glossy.
step 3. In a second bowl, stir flour with ginger, cinnamon, cloves, baking soda, and salt. Keep clumps small.
step 4. Add dry mix to wet mix in two parts. Stop when the dough comes together. Do not overwork it.
step 5. Split dough and wrap. Chill until firm to the touch. A short rest helps cut clean shapes.
step 6. Heat the oven to three hundred fifty degrees Fahrenheit. Roll the dough on a floured board. Cut shapes with steady pressure.
step 7. Bake on a lined sheet until edges set and centers look dry. Cool on a rack. Decorate once cool.
5) Tips for Making Gingerbread Cookies
Chill the dough until it feels firm yet pliable. Soft dough spreads. Firm dough keeps clean lines for best gingerbread cookies for decorating.
Dust the board and the pin with flour. Lift and turn the sheet of dough after each pass. Sticking fights shape and mood.
Use cool pans. A warm pan starts melt before the oven heat sets the edges. Fresh parchment helps repeat bakes.
6) Making Gingerbread Cookies Ahead of Time
I mix the dough one day and bake the next. The spice blooms in the chill. The cutout looks sharper and the bake turns even.
Wrap dough tight and mark the date. For longer rests, freeze flat sheets of dough. Thaw in the fridge and roll with gentle pressure.
When I plan a party, I bake the cookies, cool them, then store plain. I frost the morning of the event so the finish stays neat.
7) Storing Leftover Gingerbread Cookies
Keep cookies in a tin with a sheet of parchment between layers. The edges stay crisp and the centers stay tender.
For softer texture, add a slice of fresh bread in the tin. Swap the slice each day. The crumb draws gentle moisture into the batch.
Freeze undecorated cookies in a flat stack. Wrap well. Thaw at room temp. Glaze after thaw for a smooth look.
8) Try these desserts next
9) Gingerbread Cookies
Gingerbread Cookies Recipe You’ll Want to Bake All Year
Ingredients
- 3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 3/4 cup molasses
- 1 large egg
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
Instructions
- In a large mixing bowl, beat softened butter and brown sugar until fluffy.
- Add the molasses and egg and mix until well combined.
- In a separate bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together.
- Divide dough in half, wrap each in plastic, and chill in the fridge for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough on a floured surface to about 1/4 inch thick. Cut into shapes using cookie cutters.
- Place cookies on the prepared sheets and bake for 8 to 10 minutes, or until edges are firm.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
10) Nutrition
A medium cookie lands near one hundred forty calories with two grams protein and a modest fat count from butter.
Sodium stays low when you measure salt with care. Fiber sits light. Sweetness feels balanced by spice and molasses depth.
Pair with tea or milk for a steady snack. One cookie fits a lunch box. Two cookies fit a cozy night with friends.
Leave a Comment